Ingredients
Scale
- 8 oz tortellini
- 4 oz pancetta or bacon, diced
- 2 large eggs
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the tortellini according to package instructions until al dente.
- In a large skillet, cook the pancetta or bacon over medium heat until crispy.
- Add minced garlic and sauté for 1 minute.
- In a bowl, whisk together eggs, heavy cream, and Parmesan cheese.
- Drain the tortellini and add it to the skillet with the pancetta.
- Remove the skillet from heat and quickly stir in the egg mixture, mixing until creamy.
- Season with salt and pepper to taste and garnish with parsley before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure to remove the skillet from heat before adding the egg mixture to prevent scrambling.
- You can substitute pancetta with turkey bacon for a lower fat option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 180mg